Josep Mata Capellades founded Recaredo in 1924, naming the domaine in honor of his father, Recaredo Mata Figueres. Josep Mata Capellades built the cellars in his house, in the historic center of Sant Sadurní d'Anoia. Parts of the cellars are now over 80 years old and have been conserved in their original form. Recaredo is a pioneer in the production of totally dry cavas, in working with oak barrels, and in longer-aged cavas. Recaredo is currently managed by 3rd generation Ton Mata.
Recaredo owns 46 hectares of vineyards in the Alt Penedès district planted primarily to the Xarel-lo, Macabeu and Parellada grape varieties, with smaller amounts of Chardonnay, Pinot Noir and Monastrell (Mourvedre). Viticulture at Recaredo is based solely on dry farming; no herbicides or pesticides are used and only organic fertilizers are applied when necessary; grapes are harvested manually; and, production is limited to cavas that are completely dry. The estate strictly follows a certified biodynamic viticulture regime.
Vinification is carried out entirely at the Recaredo cellars in Sant Sadurní d’Anoia. The musts from the oldest Xarel-lo vines ferment in oak barrels, which give structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels for some months. This wine will be used to add greater finesse and structure to the final blending. At Recaredo, the wines are aged in-bottle in continuous contact with the second fermentation lees; the bottles are closed with 100% natural cork stoppers. Disgorging is carried out on an exclusively manual basis, at the cellars’ natural temperature, without freezing the necks of the bottles, a process that produces the most natural product possible. The cavas of Recaredo are disgorged totally dry with a zero dosage, and all cuvées are vintage-dated.
Recaredo is a deeply traditional producer of the finest cavas available in the market. To visit the cellars and observe the process is to return to another time when artisan, hand-crafted products of the highest quality were the universally accepted standard, the goal that all sought to achieve. Here, in brief form is the Recaredo commitment:
• Production of single-vintage cavas only
• Production of completely dry cavas
• Vinification, production and aging 100% in-house
• Aging in bottle inside their caves, with cork stoppers
• Remuage by hand in traditional racks
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